botulinum cook

High-heat cook, at a minimum temperature of 121°C (250°F) for at least 3 minutes, required to reduce the chance of survival of clostridium botulinum spores (which survive boiling water) to one in a trillion. Botulinum cook is primarily for low acid (pH above 4.5) canned food including fish (and other seafood), meats, poultry, mushrooms, and vegetables (except tomatoes). See also botulism.